Mini Blueberry Rhubarb Pie #swoon
Making tiny food is one of my obsessions. My late husband used to get so upset when I made mini of anything – he’d ask “why can’t you just make a big one?” 😂😂😂
My simple pie crust recipe was written in 2016. It’s great not only for sweet treats like these mini pies, but also as the base for quiche. Most pie crust recipes use upwards of a stick of butter or more. Mine has only one tablespoon but you’ll still get the buttery, flakey notes in every bite.
Ingredients Needed for Mini Pies
- flour – I used all-purpose flour, but this would also work with gluten free flour
- butter
- fruit – you need two cups of fruit for this recipe so mix and match using your favorites!
- non-calorie sweetener – I used monk fruit but feel free to use your favorite
- cornstarch – this helps thicken the fruit filling
Ingredients
- Ingredients for Pie Crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon water
- 1/2 cup water*
- Ingredients for pie filling:
- 1 cup blueberries
- 1/2 cup strawberries, diced
- 1/2 cup rhubarb, diced
- 1/2 cup Splenda (or other non-calorie sweetener of choice)
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
1. Prepare the Pie Crust:
In a large bowl, mix together the flour, salt, and sugar.
Add 1 tablespoon of butter to the dry ingredients, mixing until the butter is incorporated. *Add the 1/2 cup water gradually until the dough is smooth and can be formed into a ball. Be careful not to add too much water.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
In a medium saucepan, combine the blueberries, strawberries, rhubarb, and Splenda.
Add 1/2 cup water to the fruit mixture and stir to combine.
Heat the mixture over medium heat until it starts to simmer.
In a small bowl, dissolve the cornstarch in a bit of cold water to make a slurry.
Slowly add the cornstarch slurry to the simmering fruit mixture, stirring constantly until the mixture thickens.
Once thickened, remove from heat and let it cool to room temperature.
3. Assemble the Mini Pies:
Preheat your oven to 375°F (190°C).
Take the dough out of the refrigerator and and divide into 6 portions. Roll each mini crust out to about 4 inches in diameter.
Gently press each dough circle into the muffin cups, ensuring the dough covers the bottom and sides.
Spoon the cooled filling into each pie crust, filling them just below the edge.
4. Bake the Mini Pies:
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pies from the oven and let them cool in the muffin tin for about 10 minutes.
Carefully remove the pies from the tin and transfer them to a wire rack to cool completely.
Notes
As of the date of this publication, each mini pie is 4 WW points, no matter if you are on the diabetic plan or not. Click here for the WW tracker. In order for this link to work, you need to use your phone to open the WW app as of 4/30/24.
If you count calories or macros, each one is 100 calories, 2.2 fat, 18 carbs, 1.2 fiber and 2 protein.
Freezing Mini Fruit Pies
Cool Completely:
After baking, allow the mini pies to cool completely on a wire rack.
Prepare for Freezing:
Place the cooled pies on a baking sheet in a single layer, making sure they are not touching.
Put the baking sheet in the freezer for about 1-2 hours or until the pies are frozen solid.
Store Properly:
Once frozen, transfer the mini pies to a freezer-safe airtight container or resealable plastic bags.
Label the container or bag with the date.
Reheating Frozen Mini Fruit Pies
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Reheat the Pies:
Remove the desired number of mini pies from the freezer.
Place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until heated through and the crust is crisp.
Serve:
Let the pies cool for a few minutes before serving.
Tips
Keep Everything Cold: Ensuring the butter and water are cold helps create a flakier crust.
Chill the Dough: Refrigerating the dough before rolling helps prevent it from shrinking while baking.
Looking for More Dessert Inspiration? Check out my dessert archives!
